Wednesday, October 15, 2008

CUCHAULE - WORLD BREAD DAY 2008

The 16th of October has been declared as "World Bread Day" by the International Union Of Bakers And Bakers-Confectioners (UIB). On that occasionZorra at the great "Kochtopf" (a Swiss expat living in Spain) is organizing an event and roundup in order to celebrate bread and the art of bread making around the world. So, everybody is cordially invited to bake or buy the bread of their choice and talk about it on their blog.As I don't write enough about the food and specialities of my country, I thought that it would be a good idea to share with you a traditional as well as seasonal Swiss bread recipe which hails from the canton of Fribourg...

"Cuchaule" is a light brioche-like sweet saffron bread which is generally baked for the Bénichon harvest celebration of thanksgiving. It is spread with butter and a spicy mustard based spread/"jam" called "Moutarde De Bénichon - Bénichon Mustard" (made with candied sugar, vin cuit - a sweet and sour, sticky substance made with reduced apple and pear juice - spices such as cinnamon, star anise, cloves and mustard powder).

The Bénichon festivities take place on the first Sunday of October in the district of Gruyères in Fribourg in all villages. During the 15th century, this event was the parish's patron feast. It used to last three days and was accompanied by a big banquet, a lot of dancing and game playing. Later on, it became a harvest time festival marked by the transhumance ("désalpe" or seasonal migration of the livestock to the winter pastures). Now, it is chiefly famous for the eating which can go on for more than six hours, although there are also dances, parades and plenty of music. This "Cuchaule" bread is really exquisite. With it's delicate taste, fluffy inside, soft golden crust and beautiful saffron color, you'll be immediately conquered. It is a delightful treat which pairs wonderfully well with the spicy flavor of "Moutarde DeBénichon" and can be eaten together with nearly anything sweet or savory (cream cheese, jam, honey, peanut butter, pate, cheese, etc...). The sumum of Swiss cuisine!

Method:1. In a small bowl, pour 100ml of the milk and mix in 1 Tbs sugar. Sprinkle the yeast into the milk. Leave for 10 minutes, until slightly frothy and then stir to disolve.2. Mix the flour and salt together in a large bowl, make a well in the centre of the flour and pour in the yeasted milk.3. Use a wooden spoon to draw enough of the flour into the yeasted water to form a soft paste.4. Cover with a tea towel and leave to "sponge" until frothy and risen, about 20 minutes.5. Meanwhile, put the lerftover milk and the sugar in a pan and stir until the sugar has dissolved (over low heat). Set aside. 6. Add the lukewarm milk mixture, saffron and softened butter to the flour well. Mix in the flour to form a soft dough.7. Turn the dough out onto a well-floured surface and knead until smooth, shiny and elastic for about 10 minutes.8. Put the dough in a buttered bowl, turning to coat evenly with butter. Cover with a tea towel. Leave to rise until doubled in size, about 1 1/2 to 2 hours.9. Knock back the dough, then leave to rest for 10 minutes.10. Divide the dough into two equal pieces (if you want small loaves).

11. Chaffe each piece (or the single piece of dough) to form a ball and then flatten them (it) a little.12. Place on a baking sheet and cover with a tea towel.13. Prove until doubled in size, about 30 - 45 minutes.14. Twenty minutes before baking the bread, preheat the oven to 180°C (350° F).15. Brush with the egg glaze (egg and 1 Tsp milk) and make crisscross patterns with the help of a knife.16. Bake in preheated oven for 30 to 35 minutes until richly golden and hollow-sounding when tapped underneath.17. Cool on a wire rack

Remarks:While kneading the bread, don't forget to dust your working surface with flour.Add only 1 Tbs of flour at a time if the dough tends to be too sticky.

Serving suggestions:This brioche bread can be served at any time (breakfast, lunch, teatime, supper, etc...) and with the sweet or savory spreads/accompaniments of your choice.

Wow, this bread look really delicious Rosa. I really would love to have to accompany my coffee in the morning, especially on Saturday or Sunday morning...I have to try to make this bread soon, thanks for the recipe dear!

By the way, I never heard of Mustard Benichon before, sounds so good. I wonder if they have this in the U.S? I must look for it, because I am crazy with mustard.

ELRA: Thanks! I'm sure you'd love this bread! We ate it last Sunday for breakfast..."Moutarde De Bénichon" isn't really a real mustard. It is more like a sweet spread/jam/curd. The mustard powder is used as a spice and only in small quantities...

Boy, you must just looooooove that bread day! What an expert you are! But that's getting redundant isn't it!?To me, the 16th is simply the 16th... I'll just wait for Halloween! LOLGreat loaves, Rosa!Happy bread day!

Yasmeen posted her version of your bread, and I just had come here and tell you how good it was but your slashes had me stumped! Isn't this a cake sort of bread - looks soft and crumbly, and because you called it a brioche too!